Ganache is simply a mixture of equal parts chocolate and cream. It is used as the base for truffles, as a filling between cake or cookie layers and can be softened to make a simple chocolate mousse. This is one of those fabulous combinations where each of the ingredients is enhanced by each others. There are two basic methods:
* the chocolate is melted, cooled to room temperature and the cream is beaten into it
* the cream is brought to a boil, removed from the heat and the chocolate is beaten into the hot cream.
